Kefir soup with vegetables
Ingredients:
300 ml yoghurt fat 2,5%
to 1 eggplant, zucchini, sweet red peppers, carrots and onion
1 clove garlic
2 sprigs of dill
salt and pepper to taste
Preparation:
Dill wash, dry out and finely chop. Peel and chop the garlic. Mix the yogurt with 200 ml of water, dill and garlic, season with salt and pepper. Refrigerate.
Pepper to remove the core. Eggplant, zucchini and pepper Wash and cut into cubes. Carrot and onion peel and cut into cubes the same. Fold vegetables to the skillet, pour 0.5 cups of salted water and simmer 14-16 minutes. until soft. Water merge.
To spread cooled vegetables on plates and pour kefir mixture
Ingredients:
300 ml yoghurt fat 2,5%
to 1 eggplant, zucchini, sweet red peppers, carrots and onion
1 clove garlic
2 sprigs of dill
salt and pepper to taste
Preparation:
Dill wash, dry out and finely chop. Peel and chop the garlic. Mix the yogurt with 200 ml of water, dill and garlic, season with salt and pepper. Refrigerate.
Pepper to remove the core. Eggplant, zucchini and pepper Wash and cut into cubes. Carrot and onion peel and cut into cubes the same. Fold vegetables to the skillet, pour 0.5 cups of salted water and simmer 14-16 minutes. until soft. Water merge.
To spread cooled vegetables on plates and pour kefir mixture
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